🌿 Seared Tri-Tip with Frisée Salad and Sherry Vinaigrette

Ingredients (4 servings):

For the tri-tip:

• 2–2 ½ lb tri-tip roast

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp fresh rosemary, chopped (or thyme)

• Salt & freshly cracked black pepper

For the frisée salad:

• 1 head frisée lettuce, torn into bite-size pieces

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ½ cup toasted walnuts (or almonds)

• ½ cup shaved Manchego (or Parmesan) cheese

For the sherry vinaigrette:

• 3 tbsp sherry vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• ¼ cup olive oil

• Salt & pepper, to taste

Instructions:

1. Prep the tri-tip: Rub with olive oil, garlic, paprika, rosemary, salt, and pepper. Let sit at room temp 30 minutes.

2. Sear & cook:

   • Heat cast-iron skillet or grill to high.

   • Sear tri-tip on all sides until deeply browned (about 2–3 minutes per side).

   • Lower heat to medium (or move to cooler grill zone) and cook until internal temp reaches 130°F (54°C) for medium-rare, about 20–25 minutes.

   • Rest 10 minutes before slicing thinly against the grain.

3. Make vinaigrette: Whisk sherry vinegar, Dijon, honey, olive oil, salt, and pepper until emulsified.

4. Build salad: Toss frisée, tomatoes, onion, and walnuts with vinaigrette. Top with shaved cheese.

5. Assemble & serve: Plate sliced tri-tip with frisée salad on the side (or arrange salad under beef slices for bistro-style presentation).